Easy Korean Broccoli Side Dish

That little dish of broccoli florets served at Korean restaurants is so easy to replicate at home. A touch of garlic and sesame flavor make this a versatile side dish you can serve hot, cold, or at room temperature.

Course Appetizer, Side Dish

Cuisine Korean

Diet Gluten Free, Low Fat, Low Lactose, Vegan

Keyword 15 minute meals, easy appetizers

Prep Time 10

Cook Time 5

Servings

Calories 102kcal

Author Agile Test Kitchen

Equipment

1 Mixing bowl
1 Pot to boil water

Ingredients

1 lb broccoli, cut into florets roughly 2" pieces about 6 cups

Dressing

2 Tb toasted sesame oil
1 clove garlic minced
½ teaspoon salt

Optional Ingredients

¼ teaspoon sugar
1 Tb unseasoned rice vinegar
1 tsp toasted sesame seeds
¼ teaspoon black pepper

Instructions

In a pot large enough to hold the broccoli, fill with water and put on high heat and bring to a boil. The water should cover the broccoli with at least 2 inches to spare of additional water.
Add the broccoli. The water may stop boiling. Leave on high heat and allow to return to a boil. Once the water returns to a boil, cook for 1-3 minutes until the broccoli is crisp tender.
Strain the broccoli into a colander. If you want to serve the broccoli cold or at room temperature, put broccoli into a bowl of ice water to stop cooking. This helps keep the color of the broccoli bright green. Leave for about 5 minutes, then drain from the ice water.
Mis the dressing ingredients together in a bowl large enough to hold the broccoli. Toss with the drained broccoli.
Serve immediately or store in the fridge for up to 3 days.

Notes

Don't overcook the broccoli! Does anyone enjoy eating mushy, swamp green broccoli The broccoli cooks quickly, so just a couple minutes in boiling water. You should be able to pierce it with a fork or paring knife fairly easily, but the easier it is the more cooked it is. You still want it to have some crispy texture.

Broccoli stems are edible. You don't have to throw away that tree like trunk of broccoli underneath the crown. Just peel the tough outer layer with a vegetable peeler. Cut into chunks a little bit smaller than the florets, since they take a little longer to cook.

Salt the boiling water if you really want to penetrate the salt into the broccoli and have a more seasoned tasting broccoli. Otherwise, the more traditional method is to cook in unsalted water, and season with salt after it's cooked.

Steam instead of boiling in water if you'd like maximum nutrient retention in your broccoli.

Nutrition